I see noodle making kind of like cheese making. If you get a lot of free milk, cheese is a great way to preserve it. Similarily, making noodles is a good way to preserve a bunch of eggs. Last week I happened to have a bunch of eggs AND a sister to help me! We enjoyed accomplishing something together and getting a bunch of noodles at the end.
The other time noodle making makes sense financially is when you are making specialty noodles. Like specialty cheeses, specialty or gourmet noodles are worth making yourself. I've noticed that lasagna noodles tend to cost more than other pasta, so last week we decided to try making some lasagna noodles. It worked! Our noodles didn't have fancy frilled edges, but I always thought the frills were annoying to work around anyway.
Flour (I just use a 25lb. bag of white flour from Walmart. It is the easiest to work with.)
Separate egg yolks and whites. Use as many eggs as you have. The whites can be saved and used to make angel food cake, merangue, or more healthier foods like omlets or gluten-free/paleo recipes that call for egg whites only. Add 1 pinch of salt per two egg yolks. I had several dozen egg yolks, so I just put a teaspoon of salt in.
In between settings, you should flour the noodle sheet on each side. This prevents it from sticking to the roller. When we made noodles last week, my sister ran the roller on one side of the counter and I cut and floured noodle sheets on the other side of the counter. Instead of doing one sheet at a time from start to finish, we did 10 sheets at a time. Setting #1 for 10 sheets, cut and flour, #2 for the sheets, cut and flour, #3, etc.
Have you ever made noodles? Would you do it again?